ROAST TURKEY CROWN WITH HARISSA, POMEGRANATE & CUCUMBER RAITA WITH MOROCCAN TOMATO JAM

Darina says: “This raita makes a moreish dip with poppadoms or naan bread” Makes 225ml 1 pomegranate ¼ cucumber, peeled, deseeded and finely diced 1 tbsp coarsely chopped fresh coriander

1 tbsp coarsely chopped fresh mint leaves 200ml natural yoghurt 1 tsp honey, or more to taste

Salt Method Split the pomegranate in half around the equator. Place the cut side down on the palm of your hand. Hold over a container and tap vigorously with the bowl of a wooden spoon; the seeds will dislodge and fall into the bowl you’ve put below. Add the cucumber, coriander and mint to the bowl. Stir in the yoghurt, then add the honey and season with salt. Taste and tweak if necessary. Serve or cover and chill until needed.